Sausage, Bean and Tomatillo Stew

In a stockpot, sauté onions in olive oil for 5 minutes.

Meanwhile, peel and chop tomatillos and carrots. Drain and rinse black beans. Slice zucchini in half lengthwise and then into1 inch pieces.

Add garlic and sauté for a few minutes more. Add tomatillos, carrots, black beans, tomatoes, rice, broth or water, spices, and stir together.

Place chicken sausages, whole, on top, cover and simmer on low for 40 minutes.

Note: ground oregano can be found in the Latino spice section of your grocery store. You can certainly use dried oregano as an alternative.

Remove chicken sausages. Slice sausages into 1 inch pieces and add back to the pot, along with zucchini. Cook another 10 minutes to soften zucchini. Add a little more water or broth if the stew seems dry.

Garnish with lime slices, fresh cilantro and sour cream.